Recipe and styling by Nomvuselelo Mncube
Photograph by Dylan Swart
Rump steak with creamy potato and sweet-potato salad
- 600g potatoes, peeled and cubed
- 400g orange sweet potatoes, peeled and halved
- 6 extra-large eggs
- 120g sour cream
- 200g mayonnaise
- 1 tbsp wholegrain mustard
- handful each fresh flat-leaf parsley and chives, chopped
- salt and freshly ground black pepper
- 3 tbsp olive oil
- leaves of 3 fresh rosemary
- sprigs, finely chopped
- 1 tbsp steak and chops spice
- 1 garlic clove, peeled and crushed
- 2 x 600g rump steaks
- 30g salted butter
For the salad, cook the potatoes and sweet potatoes in a large pot of salted water placed over medium heat until soft, about 20 minutes. Drain and set aside until cooled. In the same pot, boil the eggs until hard, about 15 minutes. Drain and run the eggs under cold water until cool to the touch. Peel, chop and set aside until needed.
Combine the sour cream, mayonnaise, wholegrain mustard and chopped herbs in a large bowl. Add the eggs, potatoes and sweet potatoes. Mix until well combined, then season to taste. Refrigerate until ready to serve.
For the steak, combine the olive oil, chopped rosemary, steak-and-chops spice and garlic. Add the steaks and toss until evenly coated. Set aside to rest, about 15 minutes.
Heat a griddle pan over high heat. Arrange the rump steaks in the pan and grill until cooked to your liking. Remove from heat and cut the steaks in half. Divide the salted butter among the steak halves, placing a knob on each and letting it melt. Serve the steaks warm, with the potato and sweet-potato salad alongside.